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Veggie Patch Soup

Yield: 10 servings
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  • 6 cups water
  • 2 medium-sized white potatoes, peeled and cut into 1-inch chunks
  • 4 large tomatoes, cored and cut into 1-inch chunks
  • 4 medium-sized carrots, peeled and cut into 1-inch chunks
  • 3 medium-sized zucchini, cut into 1-inch chunks
  • 2 medium-sized green bell peppers, coarsely chopped
  • 2 medium-sized onions, coarsely chopped
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon black pepper


  1. In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
  2. Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.

Nutritional Information (Per Serving)
Protein:2 g
Sodium: 383 mg
Cholesterol:0 mg
Dietary Fiber: 4 g
Sugars: 7 g
Carbohydrates: 20 g
Exchanges: 1/2 Starch, 2 Vegetable

Source: Mr. Food Every Day's a Holiday Diabetic Cookbook

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